Pizza Bufala
Pizza with tomato sauce, mozzarella di bufala, and basil.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Pizza has ancient roots, evolving from flatbreads consumed in various Mediterranean cultures. The modern pizza, as we know it, emerged in Naples, Italy, in the 18th or early 19th century. The addition of tomatoes, brought from the Americas, was a crucial step. Mozzarella, originally made from buffalo milk, was another key ingredient. The Pizza Bufala specifically showcases the quality of buffalo mozzarella, elevating a simple dish to a culinary experience.
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Pizza, in general, is deeply embedded in Italian culture, particularly Neapolitan culture. It's more than just food; it's a symbol of community, tradition, and culinary pride. Pizza Bufala, with its emphasis on quality ingredients, represents a refined version of this cultural icon.
Neapolitan Tradition
Pizza making in Naples is a revered craft, passed down through generations. The art of the pizzaiolo is even recognized by UNESCO as an intangible cultural heritage.
Social Gathering
Pizza is often enjoyed in social settings, bringing people together for a shared meal and conversation. Pizza Bufala, while potentially more expensive, can be a centerpiece of a special occasion.
Regional Pride
Campania, the region around Naples, is particularly proud of its buffalo mozzarella. Pizza Bufala is a way to showcase this regional specialty and celebrate local culinary traditions.
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The Pizza Bufala is characterized by a simple yet harmonious blend of fresh, high-quality ingredients. The flavors are dominated by the creamy, slightly tangy buffalo mozzarella, the bright acidity of the tomato sauce, and the aromatic freshness of basil.
The tomato sauce provides a base of savory sweetness, with notes of umami. The mozzarella di bufala contributes a rich, milky flavor and a soft, slightly elastic texture. Fresh basil adds a pungent, herbaceous counterpoint, enhancing the other flavors and providing a refreshing element. The crust, ideally Neapolitan style, offers a slightly charred, smoky flavor and a chewy texture that complements the toppings.
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Quality Ingredients
Use the freshest, highest-quality ingredients you can find. Authentic mozzarella di bufala is essential. San Marzano tomatoes are often preferred for the sauce.
Dough Preparation
The dough is critical. A long, slow fermentation is key to developing flavor and creating a light, airy crust. Neapolitan-style dough is recommended.
Oven Temperature
A very hot oven (ideally a wood-fired oven) is necessary for achieving a properly charred crust and melting the mozzarella quickly. A conventional oven should be preheated to its highest setting, preferably with a pizza stone or steel.
Minimal Sauce
Use a light hand with the tomato sauce. Too much sauce can make the crust soggy.
Adding the Basil
Add the fresh basil leaves after the pizza comes out of the oven to preserve their flavor and aroma.
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